How to Sautee Cabbage for Hawaiian Pork

Video Transcript

"On behalf of Expert Village, I'm Laura Banford and I'm going to show you how to make Hawaiian Pork with Braised Cabbage and Pineapple-Tomato Skewers. Now that we've shredded our cabbage, we have it in nice, fine shreds. See that? We're going to saut? our cabbage. I have a pot heating, you just need a nice sturdy pot with a lid. And I'm going to add Canola oil. You can tell by the way the oil reacts that this pot is nice and hot which is perfect. Add our cabbage. It's a little too hot. And remember, cabbage shrinks like any leafy vegetable. Once it gets cooking, it's going to shrink down, so you add a little more than you think you might need because of that. Add our salt and pepper. Always season your vegetables. Salt brings out the flavor of the vegetable itself if you're using the right kind of salt: sea salt or kosher salt. I'm using gray sea salt from the coast of France. That's the one I use all the time, for cooking and for the table. Now I'm coating the, the cabbage with the oil, it's going to help it's flavor. And this is braised cabbage. Braising means it cooks in liquid, so I'm going to add our vegetable stock, not too much. There we go. About two-thirds of the way up. I'm going to get that back to a boil, bring it down to a simmer, and simmer it for about ten minutes. When we come back we're going to finish our braised cabbage."